Confectionery.



Spokane, in the 'be kept for aimpracticable,

bythe small confectionersl who sell r directly to the consumers. According to my bonons suita Q g ery CLAUDE ELMEB PRICE,

or sromn, wnsnineron.

conrncnonnnr.

1,236,380, Specification of Letters Patent. No Drawing.

Toall whom it may concern:

Be it "known that I, CLAUDE ELMER PRICE, a citizen of the United county of Spokane and State of Washington, and useful Improvements in Confectionery, of which the following is a specification.

This invention relates to improvements in confectionery and more particularly bonbons, and has for its objects the production of bon-bons provided with a substantially air-tight or-impervious coating, so that their mventioncream bon-bons are provided with an air-tight or'impervious coating and will 1 keep for a long time and may thus be marketed on a large consumption.

In the manufacture of bon-bons embodying my invention an oily orfatty material, hereinafter referred to as a fat, such as pure cocoa butter, ismixed'with sugar and the mixture brought to a and the prepare interior parts of the 1y coated thereby, as by the dipp' procedure;

have also ound that the addition of milk to States, residing at palatable, have invented certain new scale, "with a considerable intervalof timepbetween" manufacture and cocoa butter, sugar and milk.

hon-hon coated with a mixture of ractical dipping tex-- 80 cocoa butter parts d milk 10;.parts, substantially as described,

signature. the mixture improves the coating,

Patented na area a Application filed March 26, 1917. Serial No. 157,558.

and have used the milk in form. .Such a coating is practical y impervious and the bon-bon will remain fresh and with preservation of flavor, for a long period of ti me. The following is the formula which has given the best results in of pure cocoa butter,

parts of sugar, and 10 parts of dry milk,

the proportions being by weight. This mixture is milled in choco-- chocolate refiners vto .a and is applied as a coating interior'parts' It forms a late mlangeurs and dipping texture, to the prepared a dry or owdered practice: 35 parts substantlally white coating and the c0m 'pleted bon-bons resemble the ordinary sugar coated or all sugar 'bon-bons in appearance, but with the in fresh con advantage that they will keep d1t1on, preserving their moisture and flavor for a long period of time. It ma also be noted that the coating imparts a flavor to the confectionwhich is highly acceptable, so that my new bon-bons are in fact a new confection.

It is obvious that the scribed may be varied in composition" and manufacture within the scope of my invention.

I claim 1. A bon-bon and sugar.

2. A hon-hon coated a of;

sugar and 3. A bon-bon cocoa butter and sugar. v

4. A bon-bon coated with a mixture of sugar 50 parts, and testimony whereof I have aflixed my mma: Peron;

coated with acoatings above decoated with a'mixture'of fat 

